Description
This creamy Zuppa Soup is a comforting Tuscan-inspired dish made with Italian sausage, potatoes, kale, and a silky broth enriched with cream. It’s hearty, flavorful, and perfect for cozy weeknights or family gatherings, bringing authentic Italian warmth to your table in under an hour.
Ingredients
1 lb Italian sausage (mild or spicy)
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
4 cups russet potatoes, thinly sliced
6 cups chicken broth (low sodium)
1 cup heavy cream
3 cups fresh kale, roughly chopped
½ tsp crushed red pepper flakes (optional)
Salt and black pepper to taste
Freshly grated Parmesan cheese, for serving
Instructions
Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, breaking it apart as it cooks. Remove from the pot and set aside.
Add diced onion to the same pot and sauté for 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds.
Pour in the chicken broth and scrape up any browned bits. Add sliced potatoes and bring to a gentle boil. Reduce heat and simmer for 15 minutes until potatoes are tender.
Return the cooked sausage to the pot, stir in heavy cream, and add chopped kale. Simmer another 5 minutes until the greens soften.
Season with salt, black pepper, and red pepper flakes. Serve hot with Parmesan cheese on top.
Notes
For a lighter version, substitute turkey sausage and use half-and-half instead of heavy cream.
To make it vegan, use plant-based sausage, vegetable broth, and coconut milk or cashew cream.
The soup thickens slightly as it cools — add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4201 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg